Ingredients

• 2 cups of crushed pretzels
• 3/4 cup butter, melted
• 3 spoonful of sugar

stuffed

• 2 cups of whipped topping
• 240 grams of cream cheese, softened
• 1 cup of sugar

topping

• 180 grams of strawberry jelly
• 2 cups of boiling water
• 600 ml Strawberry pulp
• 360 grams of chopped or canned strawberry

Optional: additional whipped topping and pretzels

Refrigeration shelf life:  The salad should be eaten withing a couple of days. 

 

Preparation

1. In a bowl, combine the pretzels, butter, and sugar. Press into an ungreased 13x9 driveway. Baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.

2. For filling, in a small bowl, beat whipped topping, cream cheese, and sugar until smooth. Spread over pretzel crust. Refrigerate until cool.

3. To coat, dissolve gelatin in boiling water in a large bowl. Add strawberry pulp and strawberries. Chill until partially set. Carefully spoon over the filling. Chill until firm, 4-6 hours. Cut into squares; If desired, serve with additional whipped topping and pretzels.